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Mexican Street Corn and Grain Salad
A bright, hearty grain salad packed with protein and flavor. This bowl captures everything you love about Mexican street corn with fresh cotija cheese, scallions, cherry tomatoes, thinly sliced red onion, and of course, corn. All of that sits on a bed of nutty farro with chickpeas for added protein and radish and sunflower seeds for crunch. Dressed with Chef Hugh's zesty, smoky guajillo pepper ranch dressing, this salad will keep you fueled and satisfied all day.
Nutritional facts
Protein
21g
Carbs
65g
Calories
590
Fat
26g
Ingredients
Canned Corn, Chives, Cherry Tomato, Oregano, Red Onion, Plum Tomato, Buttermilk, Dill, Onion Powder, Garlic Powder, Black Pepper, Cumin, Cilantro, Garlic, Fennel Seed, Sour Cream, Onion, Farro, Kosher Salt, Cotija Cheese, Jalapeno Peppers, Mayonnaise, Guajillo Chile, Canned Chickpeas, Lime, Green Onion, Sunflower Seeds, Radish, Italian Parsley
Reviews
3.7
Based on 46 reviews
too salty. couldnt eat all of it.
Josh Paradice · 04/28/23
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About Hugh Acheson
Chef Hugh was born and raised in Ottawa, Canada and at age 15 he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.
Taking these experiences, Hugh developed a style of his own, forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant 5&10 in March of 2000.
In 2007, Acheson opened The National with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened Atlanta restaurant Empire State South in the summer of 2010 and coffee shop Spiller Park Coffee in November of 2015.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a five time (2007, 2008, 2009, 2010, 2011) James Beard nominee and 2012 winner for Best Chef Southeast. In 2007, Hugh was named a Rising Star from StarChefs.com and in 2012 he won the StarChefs Mentor Award.
In 2010 Hugh competed on Bravo’s Top Chef Masters: Season 3. He returned to the hit show as a judge on Top Chef: Seasons 9 - 13 as well as Top Chef: Duels. He also hosted Bravo’s online complement to Top Chef Masters Season 5, called Battle of the Sous Chefs.
But all of that is to everyone outside of Athens. To Athens, he is the guy who owns those restaurants, has one eyebrow, and two daughters who are the apple of his eye.
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